Crustless Brownie Pie
Submitted by cookinchick
Rich, fudgy brownie baked right in a pie plate with no crust to fuss over. Loaded with cocoa, butter, and chopped pecans, it’s the easiest chocolate dessert you’ll ever make.
YIELD
1 piePREP
20 minCOOK
40 minREADY
60 minHalf brownie, half pie, zero crust drama.
This one-bowl wonder goes straight into a buttered pie plate: cocoa, butter, sugar, eggs, and a handful of chopped pecans beaten together and baked until fudgy in the center with just a whisper of crackle on top.
Slice it into wedges and serve with a scoop of vanilla ice cream or a cloud of whipped cream, and you’ve got a dessert that hits harder than most layer cakes with a fraction of the effort.
Chef Tips
- Beat the batter for the full 4 minutes; it builds structure and creates that signature crinkly brownie top
- Pull it from the oven when a toothpick comes out with a few moist crumbs, not bone dry, for maximum fudginess
- Swap walnuts for pecans if that’s your preference; both work beautifully here
Ingredients
Directions
Combine first 7 ingredients; beat 4 minutes at medium speed of an electric mixer.
Stir in pecans. Spread batter evenly in a buttered 9-inch pieplate.
Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Comments
